Nutritional and sensory properties of dry fermented sausages enriched with n - 3 PUFAs

  1. Valencia, I.
  2. Ansorena, D.
  3. Astiasarán, I.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2006

Volumen: 72

Número: 4

Pages: 727-733

Type: Article

DOI: 10.1016/J.MEATSCI.2005.09.022 GOOGLE SCHOLAR
La source de données: Scopus